Creating Value for Restaurant Customer: The Role of Other Customers in Dining Experience

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dc.authoridHancer, Murat/0000-0002-4356-7416
dc.authorwosiderkmen, ezgi/ABG-7373-2021
dc.contributor.authorErkmen, Ezgi
dc.contributor.authorHancer, Murat
dc.date.accessioned2024-07-18T20:40:09Z
dc.date.available2024-07-18T20:40:09Z
dc.date.issued2018
dc.departmentİstanbul Bilgi Üniversitesien_US
dc.descriptionInterdisciplinary Tourism Research Conference / World Conference for Graduate Research in Tourism, Hospitality and Leisure -- MAY 24-29, 2016 -- Bodrum, TURKEYen_US
dc.description.abstractThe purpose of this chapter is to understand the different roles of different dining experience attributes in creating value for restaurant customers. This research is one of the first study to examine the role of other customers as a part of dining experience along with other restaurant satisfaction attributes to better understand value creation in restaurant industry. A conceptual model is proposed and tested to investigate the different effects of restaurant attributes on creating value as well as behavioral intentions by adopting multidimensional conceptualization of consumer perceived value. A quantitative research design performing structural equation modeling is used to test series of linear relations between study constructs. Data were collected from customers of a restaurant group, which operates different restaurant brands in Istanbul. The findings supported the sequential link of restaurant attributes-customer value and behavioral intentions. The results also identify other customers as being part of dining experience in creating value. Moreover, this chapter also confirms that different restaurant attributes satisfy different needs of restaurant guests in creating overall perceived value and affecting future behavioral intentions.en_US
dc.identifier.doi10.1007/978-3-319-78553-0_11
dc.identifier.endpage171en_US
dc.identifier.isbn978-3-319-78553-0
dc.identifier.isbn978-3-319-78552-3
dc.identifier.issn2510-4993
dc.identifier.issn2510-5000
dc.identifier.scopus2-s2.0-85071478184en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage157en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-319-78553-0_11
dc.identifier.urihttps://hdl.handle.net/11411/7005
dc.identifier.wosWOS:000460330700011en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer International Publishing Agen_US
dc.relation.ispartofTourist Behavior: An Experiential Perspectiveen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhysical-Environmenten_US
dc.subjectPerceived Valueen_US
dc.subjectBehavioral Intentionsen_US
dc.subjectQualityen_US
dc.subjectSatisfactionen_US
dc.subjectServiceen_US
dc.subjectImageen_US
dc.subjectFooden_US
dc.subjectAtmosphericsen_US
dc.subjectUtilitarianen_US
dc.titleCreating Value for Restaurant Customer: The Role of Other Customers in Dining Experienceen_US
dc.typeConference Objecten_US

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